2 teaspoons Tajín, or more to taste (or start with 1/2 teaspoon each any dried hot red chile and salt, and 1 teaspoon grated lime zest)
One 15-ounce can unsweetened coconut cream
2 teaspoons ground cumin
Additions and accompaniments from the list that follows
Instructions
Empty the tomatoes and their juice into a colander set over a medium bowl. Let them drain while you start the beans. (Save the juice in an airtight container for drinking or cooking; it will keep in the fridge for a week or the freezer for a few months.)
Rinse and pick over the lentils in a strainer under running water. Put them in a large skillet or pot with a tight-fitting lid. Add 3 cups water and a pinch of salt; get another 2 cups water handy by the stove. Bring the lentil mixture to a boil, then reduce the heat so it bubbles gently. Cover and cook, stirring occasionally and adding just enough water as needed to keep the lentils from sticking as they soften. They’re ready when they’re fully tender, begin to fall apart, and turn into a slightly lumpy puree, 15 to 20 minutes. When they’re done, keep covered and remove from the heat until you’ve finished the salsa and whatever else you’re serving.
While the lentils are cooking, trim, peel and chop the onion, garlic, and cilantro, keeping them separate. Measure 2 tablespoons of the onion into a medium serving bowl and add the cilantro, drained tomatoes and Tajín (or substitute seasonings). Stir until combined, then taste and add more of whatever seasonings you like. Keep the remaining onion and garlic handy by the stove.
Transfer the lentils to a serving bowl, scraping the pan or pot as clean as possible with a rubber spatula (or rinse and dry it). Shake or stir the coconut cream in the can and measure 3/4 cup into the same skillet. (That’s about two-thirds of the can. Save what’s left in an airtight container in the fridge for a week or the freezer for a few months.)
Put the skillet or pot over medium heat. When it’s bubbling and hot, add the reserved onions and garlic and cook, stirring frequently until only sizzling fat remains and the vegetables are soft and lightly colored, 10 to 15 minutes. Add the cumin and stir until fragrant, about 30 seconds. Return the lentils to the skillet and cook, stirring frequently and adding small amounts of water as needed, until the refried lentils are as soupy or thick as you like, about 5 minutes. Taste and add salt if you’d like and serve hot or at room temperature.
6 Extras for Serving Refried Red Lentils with Tajin Salsa
Tortilla chips, or warm soft or crisp corn or flour tortillas for filling
Shredded lettuce or cabbage
Sliced avocado
Sliced black olives
Chopped fresh red or green chiles
Pickled jalapeños
—Recipe developed by The Bittman Project for Bob’s Red Mill